Category Archives: Healthy Eating

Caribbean Citrus Porkchops

June 1, 2014

Caribbean Citrus Pork

It’s been quite a while since a post!  New blog style- new blog web address- Same old me.
A lot has happened over the past few months though!!

Mainly, this Twice Around the Pan lady has got A BUN IN THE OVEN!  After spending much of the first trimester out of my kitchen, I am SO happy to be back in the swing of things.  Not to mention, happy to have the ENERGY to actually cook and write about it!

So, without further delay, the first REAL post on this new beauty of a site:

Caribbean Citrus Pork Chops!

In our house, we eat quite a bit of pork. One- because it’s pretty cost effective at our stores (especially in the big family packs- can you say, Hello Freezer?!) and two- because it’s a versatile canvas for many a meal.  Even so, darling husband and I tend to fall back on a few routine chops that we keep in rotation.  And that’s great, except when it’s not…. and it’s not… when I am bored.  So, what’s a girl to do? I pondered my predicament while mindlessly watching “Caribbean Life” on HGTV, and that’s when it hit me.  We needed a summery, bright take on pork chops tonight!  Into the kitchen I went, opened up the pantry, opened up the fridge, and went about creating something new.

The result?  A bright, vibrant, budget friendly meal that’s on the table in 20 minutes.  That is SURE to get your steel drums playing!

Pork Marinade
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tsp lime juice
2 tbsp honey
1/4 cup peach mango juice

Coat both sides of the pork chops in the marinade.  Honestly, I threw them in there for about 2 minutes, and the flavor came through just fine.  If you have more time than that, by all means…
Once coated, I seared both sides in a super hot skillet to get a little color on the chops, then transferred them to a 425 degree oven for 15 to 20 minutes.  My chops took about 18 this go around.

While they were cooking, I mixed up a citrus salsa for on top:
1 small can of crushed pineapple, drained
1 cup diced mango
1/4 red onion, diced

Saute together with salt, pepper, a smidge of oil, and some fresh chopped cilantro.

Once the chops came out, each one was topped with a generous heap of the warmed citrus salsa.  I served it up with some simple couscous, but next time, I think I might try these Caribbean baked beans :

Until next time…


Homestyle Mac N’ Cheese

March 9, 2014

Not much brings me comfort quite like my mummy’s mac n’ cheese.  Whenever I’d be feeling a little down, or the day had been too rough, it was always there- a warm hug on a plate, letting me know that everything would be just fine. 

These days, I only eat mummy’s mac when I need the big guns- those times when I need to feel her hug, even though she’s passed on.  I’m a firm believer that a good part of her lives on through her food, and there are times, when only that creamy mac n’ cheese will fix what ails me.

BUT, when it’s a Tuesday, and I need some mac for next to no reason at all, I turn to my mac n’ cheese makeover.  Half the calories, a quarter of the fat and four times the fiber.  NONE of the guilt. ALL of the satisfaction. 

Homestyle Mac N Cheese
6 tbsp unsalted butter (go ahead, use the butter)
6 tbsp flour
1/2 lb whole grain elbow macaroni
3 cups fat free milk
1 tsp salt
1 tsp pepper
1 tsp paprika
2 1/2 cups low fat shredded cheddar cheese
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees.
Butter or spray a 2 quart baking dish.
Boil pasta- about 7 to 10 minutes

Melt butter in a 3 qt saucepan over medium heat.  Stir occassionally.  Slowly add flour and stir continuously, being sure not to brown.  Cook for 3 minutes.  Add salt, pepper, and paprika.  Slowly stir in 3 cups of milk and continue to cook for 3 to 5 more minutes.  Remove from heat and stir in 2 and 1/2 cups of shredded cheese.  Add pasta, stir, and pour into prepared baking dish.  Sprinkle the top with 1/2 cup of panko breadcrumbs and a bit of extra cheddar cheese.  Bake @ 350 for 25 to 30 minutes.  Let sit for 5 minutes before serving. 

**Tip- if your baking dish seems full, place it on a cookie sheet prior to placing into the oven.  This will catch any sauce that may bubble over. **

Nutrition Comparison

Mum’s and most others per serving: 570 calories, 32g fat, 67 g carbs, 1.8g fiber

Mine per serving: 235 calories, 8 g fat, 28 g carbs, 8 g fiber

Farm Stand Meatloaf

March 2, 2014

Growing up, I hated meatloaf.


Now, my mum was a great cook, but my dad liked things a bit bland, and well… meatloaf was not her forte.  I can remember cringing as that dull, lifeless brick would come out of the oven.  It was dry, it lacked flavor of any sort, and well, it was basically a big lump of cooked ground beef that she sliced down.  It just wasn’t pretty, and all the ketchup in the world just couldn’t change my mind.

It wasn’t until many years later that I even attempted to try meatloaf.  I was living on my own, and as luck would have it, I had met a guy that LOVED meatloaf.  Well, shoot.  While I had flashbacks of that poor, dry bland slab of beef hovering in my mind, I knew there had to be a better meatloaf out there somewhere.  So, I googled recipes and learned some basics.  My first ever meatloaf was Billy Joel’s wife’s recipe- Katie Joel’s “Man Loaf”.  Cosmo was raving about it that year, and I figured I’d try it out on my man… at least he’d enjoy the meatloaf even if I didn’t care for it.  But you know what?  It was delicious!  Moist and flavorful- all of the things I felt a meatloaf should be.  From then on, my world of meatloaf was reborn!

Several years later, I feel that I’ve found my own perfect meatloaf- Satisfying, yet healthy.
A blend of flavors, moist, and colorful…with a nostalgia for days gone by.  My Farm Stand Meatloaf is a crowd pleaser for sure, and with a few quick tricks, it’s on the table in under 30.

Farm Stand Meatloaf

1/2 lb ground sweet italian sausage
1/2 lb ground hot italian sausage
1 lb lean ground turkey
1 medium zucchini, grated
1 cup grated carrot
1/2 cup chopped green onions
1/4 cup grated Romano/ Parmesan cheese
1/2 cup breadcrumbs
1 egg

Combine all ingredients in a large bowl and smoosh together with hands.  Really, your hands are your best tools in the kitchen, and for meatloaf, there’s simply no better way to go.  Just remember to take your rings off!!  Once smooshed together, I press the mix into the cups of a muffin tin.  It usually makes 12 perfect “muffins”.  I also have a great scone pan that I like- it’s similar to my muffin tin, but is squared off instead of round.  Somehow it makes it seem more “meatloaf-like”.  At any rate, you might be wondering:


I bother with the meatloaf tin for the simple fact of reliability.  I know that in a muffin tin, my tiny loaves will cook up in 25 minutes, every time.  It makes it quick, and takes out the guess work that I frequently have when making a large loaf.  “Is this sucker done?  Is the middle fully cooked?  Why are the edges burning?”  No guessing here- 25 minutes = perfection.

Once smooshed and prepped, I top each with a spoonful of barbeque sauce.  I happen to like the flavor of bbq sauce with meatloaf more than I enjoy ketchup, but if ketchup is your thing, by all means- ketchup those puppies up! 

Into a 350 degree oven they go for 25 minutes! 

Another perk to the muffin tin?  Easy portion control.  Each muffin is about 2 to 2 and 1/2 ounces, so 2 muffins is an appropriate portion.  Lastly- it makes packing leftovers SO easy.  There’s nothing more annoying to me than slicing down a meatloaf, only to have it fall apart halfway through the slice.  Come on, you know what I’m talking about!  With these guys, there’s no slicing, and no falling apart. WIN.

Give them a whirl- the hidden veggies lock in moisture, while the meat trio gives a robust flavor.  Your family won’t even notice that they are good for them!

On occasion, for little ones or for a party, I’ll top these meatloaf muffins with some mashed potatoes and bacon bits as a cute cupcake.  Easy, portable, and super fun- these ones were for my buddy’s baby shower!

Try them out!
Until next time,

PS: If you are feeling adventurous, be sure to check out the next post’s “Meatloaf Matrix” which offers variations on the standard meatloaf dish!

Meatless Monday- Bruschetta Avocados

August 19, 2013

This is a quick and easy Meatless Monday meal.  Just like every other busy person, sometimes I want something really quick and really easy to throw on the table.  Tonight, these guys are it!  Perfect on their own, or paired up as a side to some grilled chicken or fish.  Give them a whirl!

Bruschetta Stuffed Avocados

(You know it’s easy when there aren’t measurements!)

You Need:

Avocados- enough to feed everyone.  Figure on 1 and 1/2 per person if they are a stand alone, or 1/2 of one if it’s a side.
Pre-made Fresh Bruschetta- check your deli or refrigerated produce section for this
Grated Parmesan and Asiago Cheese
Olive Oil

Now it gets tricky… Not really.

Preheat your oven to 425 degrees, and halve your avocados.  I usually make the pit “hole” a bit larger, so that more stuff fits in.  Then, spoon a few spoonfuls of bruschetta into each half.  Mix up some of the cheese with some breadcrumbs, and moisten with olive oil until it forms a paste like consistency.  Top each avocado half with the breadcrumb mixture and toss into the oven for 13-15 minutes.

Eat and enjoy!
See… wasn’t that easy?

Until next time…. give it a swirl!

Scrumptious Savory Crepes

August 15, 2013


….Because just calling crepes “really, really thin pancakes” doesn’t do them justice…

When Kevin and I started dating, we would frequently go on dates and explorations in West Reading, PA.- a cute stretch of town that had been given new life with boutiques, shops, and restaurants with a slightly hipster vibe.  Perfect for food junkies on culinary quests.  On one such morning, we stumbled upon a yellow and orange awning adorned building and into a French wonderland called “A Taste of Crepes”.

One look at the menu, and I all but came undone.  There were savory crepes and breakfast crepes; sweet crepes, and crepes with fruit.  Crepes with Nuetella, crepes with salmon- my God, the crepes!!  And they were all being prepared right before our eyes.

4 cups of coffee and 5 crepes later, we knew we’d found our favorite new spot for weekend breakfasts, cozy lunch dates, and dazzling dessert.  How could we resist?  We tried their ham crepe, spinach crepe, salmon crepe, fresh lemon crepe, and finally, their bananas foster crepe.  If you are ever in West Reading, PA or close by- Honestly, you need to go.  It’s an experience.

Then came the day where we up and moved-   We left our little apartment, in our little town, and our cozy little crepes place.  We were happy, but crepes were missing from our lives.  We tried a few places near by.  We tried a few places NOT so near by.  (Driving an hour for crepes on a Sunday morning, while delicious, would not become routine.)  We’d venture home to visit family, and use any excuse to head into town to get our crepes.  But in our new home on Sundays, we’d sit quietly with our eggs and coffee, mourning the loss of our delicious crepe life.  Something had to be done.

We’d all but given up on our dreams of Sunday crepes, when I entered Home Goods on that fateful day…and there it was, gleaming at me from its little hook in the cookware section.  Round, flat, and screaming my name…an $8 Crepe Pan.  The Gods had spoken, there wasn’t even a question about it- I had to become a crepe master, and this $8 pan was the key to crepe goodness.  I quickly added it to my already overflowing cart, and headed on home.  (It IS Home Goods, after all.  I mean, really.  Can you ever walk in there without needing a cart? I think not.)

The conversation upon returning home, went a little something like this:
“I BOUGHT THIS FOR YOU!” I exclaimed to my husband.
“What is it…”  he responded.
“Is this going to be like the empanadas?” 

Such a comedian, isn’t he?

It turns out that actually making crepes, is pretty darn easy for the most part.  You get your batter  thinned out, scoop some on your sizzling pan, give the whole thing a swirl, and a minute or two later, flip and fill with tasty toppings.  Sure there are some tricks along the way that I’ll share, but I felt like a master on my first go around!  AND- It’s QUICK!  So, without further delay, here’s my recipe for the savory crepes base.  Essentially, anything that I would put into a panini, I’d probably put into a crepe.  I’ve also included my sweet crepe recipe, because every good meal deserves and equally tasty dessert.  Have fun playing! 

Savory Crepes:
2 eggs
1 Cup flour
1 Cup milk
1 TBSP melted butter
1/8 tsp salt

Mix up the batter with a wisk, or a hand mixer-  you want it to be free of lumps because, let’s face it, lumpy pancakes are gross.  Get your pan nice and hot.  If you don’t have a crepe pan, go get one at Home Goods.  (Kidding.  No, really…you should.)  Any skillet will work, but the flatter and smaller the “lip” the better.  Ladle in some of your batter- I use about 1/2 cup.  Once ladled, give your pan a little turn and tip, so that the batter covers the entire bottom of your pan in a thin little layer.  Watch until your edges start to get golden, and brown.  Give it 30 seconds longer than you think you should- Trust me, I’ve had quite a few ‘flops’ instead of flips.  I try to drag my crepe nearly 2/3 of the way off the edge of the pan before I flip it mighty quick.  If you lose a few in this process, it’s okay.  The first one ALWAYS goes badly for me.  like “oh, hell” badly.  No use crying over flopped batter though, and luckily, this makes a few of these bad boys, so flub up all you need to!    Once flipped, add whatever fillings you may want.  The possibilities are endless!  For our last ones, we used some leftover chicken that DH sliced up thin, sauted spinach and red onion, bacon, and mozzarella cheese.  Let that go for a minute or two until your cheese gets  bubbly, and then roll that sucker.  I take a flat silicone spatula to assist in the rolling.  Be advised- the more you stuff your crepe with fillings, the more difficult it is to roll.  I learned this the hard way.    Flatter is better.  Then, when it’s rolled onto a plate, garnish as desired, and eat it up!  If you haven’t tried a red pepper spread, I recommend giving it a whirl.  That’s the orange stuff drizzled across my crepe in the photo.  I spoon a bit into a little plastic bag and snip the tip off of it- it turns it into a make shift piping bag.  Great for drizzling.

Batter, all mixed up.

The Flip- please excuse my poor quality picture.

Stuffed with goodness

and now, for the sweet…

Sweet Crepes
1 and 1/2 Cups flour
1 TBSP sugar
1/2 tsp baking powder
1/2 tsp salt
2 Cups milk
1/2 tsp vanilla
2 eggs
2 TBSP melted  butter

Mix it all up- I sometimes use 1 tsp vanilla, simply because much like my mother, I like the flavor.
Again, fillings are a world of endless possibilities.  A personal favorite is Nuetella with sliced strawberries, garnished with some powdered sugar and chocolate sauce. 

Have fun playing and impressing your friends and family!
Until next time,

Meal Plan Monday!

August 12, 2013

A lot of posts on Pinterest are all about meal planning, and making your life easier.  I am ALL for meal planning, and here’s why:

1) It keeps me organized
2) It keeps us making healthier choices
3) It keeps us in our budget

There are probably a ton more reasons why I like meal planning, but those are my big three.  That being said, I started out planning a bit hap-hazard.  I’d write lists with the days of the week and start filling them in.  And that worked- sort of.  Then, I attempted to use other people’s templates, and I found that while there were parts that I liked, they just didn’t flow with my natural progression of meal planning.

So, today I am sharing my template with you, along with my thought process on why it is set up the way it is.  If you want to skip ahead, and just get the planner- by all means, scroll on down to the bottom!

I try to be a “twice- a- month” grocery shopper.  That means, we make our large shopping trips around our pay days. This works for us because the money is in the budget during those times, and generally speaking I can get everything we need for 2 weeks, except for fresh produce.  Money saving tip- when doing this “twice a month” plan, we buy a lot of our meat in the family value packs.  A lot of higher cuts of meat are more cost effective this way.  Once home, I portion them out into sets of 2 (since it is just darling husband and I) and put them into a small freezer bag.   Then, several of the small freezer bags containing the same type of meat go into a larger freezer bag.  I highly recommend the double freezer bag plan- your food will be protected from freezer burn, and it’s just easier to have it all contained in a nicely labeled bag.  **Editor’s note:   Darling husband decided to combine bags the other day- We ended up having meat medley for dinner because what we thought were 2 steaks turned out to be 1 steak and 1 pork chop.  oops!**  At any rate, it’s not unusual for me to come home with 10 chicken breasts and 14 pork chops.  This is magnified even more if there are BOGO deals.  Seriously- you may as well get 2, and freeze those suckers.  A lot of times, cashiers ask me if I’m having a party.  Oh honey, it’s always a party at my house!  

To answer what you must be wondering… “How big of a freezer do you have?”  UM, just a regular freezer in my side by side standard fridge.  BUT- when packing in freezer bags, those suckers are primarily flat.  and flat- STACKS.  We’re coming up on a pay period, so my freezer right now doesn’t show the justice of this statement, but I’ll take a picture after pay day to show my stacked and stocked freezer.

Anyway, back to business.  I start off my meal planning by filling out my “What’s on Hand” box.  For this box, I open up the freezer, the fridge, and the pantry and make note of what we have-  like I said, when you buy meat in bulk packs, you tend to have some around.  This makes up the base of my meal planning, but if you aren’t a stockpiler like me, look at your local grocery ads. “What’s on Sale” is an easy substitute for the “What’s on Hand” section.  I do this first, because that way, I know what I’m workin’ with. 

Next, I look at our weekly calendar.  I’ve found that this is crucial because I use to go to the trouble of planning out really great meals for the week, only to be totally derailed by a hectic schedule that ultimately resulted in us ordering a pizza.  Coming home after a busy day and seeing a meal requiring a lot of effort just isn’t going to happen, so plan

Then, I make my preliminary grocery list.  This is the list of items I KNOW WE NEED prior to even planning any meals.  Usually this includes fresh items that we constantly use, and constantly need.
accordingly.   Some weeks will be crazier than others.  During those weeks, I rely on tried and true 30 minute or less meals. 

Finally, I get down to the bottom section with the days of the week.  Generally, I will put a star or a note by those days that I mentioned in the Weekly Events section.  Just for a visual reminder.  A lot of this is pairing up my “what’s on hand” with what we’re in the mood to eat.  Sometimes there are some new creations, but a lot of times, we have “rotation” meals that frequent our kitchen once or twice ever 2 weeks.  I try to throw in a meatless meal when I think I can pull a fast one over on my sweet husband, but sometimes that just doesn’t work out.  Once meals are on the calendar, I think about the non-staple ingredients I’ll need to pick up at the store, and add it to the grocery list section!

And that’s it really!  The only other thing, is following through.  To help with that, I post the meal plan.  It keeps everyone in the house aware of the plan, and reminds us to thaw out any meat that we may need in the upcoming days.

I made my weekly meal board by using scrapbook paper, and a collage frame from A.C. Moore.  Best $20 craft ever. 

I hope you’ll find this useful, and start to add meal planning into your life!  After a few weeks of practice, you’ll be SO surprised with how much time and energy it saves you!

Weekly Meal Planner Document

Until Next Time,

Crab Stuffed Tilapia

August 2, 2013

My sweet husband often gets into a routine with recipes.  While I love that he loves the meals I prepare, sometimes I fear that he’ll burn out on some of our favorites.  So a few days ago, I took a chance and made a twist on our Parmesan Crusted Tilapia.  Instead, I stuffed the filets and crusted the top.  We may have a new favorite!

Crab Stuffed Tilapia

12 ounces lump crab meat, drained if needed.
1/4 cup whipped cream cheese with chives
1 egg
1/4 cup breadcrumbs
1/4 cup grated parmesan, romano, and asiago cheese blend
1 tsp Old Bay seasoning
2 tilapia filets *see note*

Crusted Topping:
1/4 cup cheese blend
1/4 cup breadcrumbs
1 tbsp olive oil

Combine your crab meat, cream cheese, egg, breadcrumbs, cheese, and seasoning.
Spread a fairly thick layer on each tilapia filet.
Slowly roll the filet, and transfer to a baking dish with the seam on the bottom.

Combine the ingredients for your crusted topping.  When combined, it will make a moist pastelike consistency.  Spread and press onto top of each tilapia roll.

Bake at 425 for 15 minutes. 

*Note- When I made this, it made 2 super stuffed filets.  For the future, I would probably divide the filling between 4 filets.*

Helpful tip:  If you’ve ever used stoneware when baking fish, you’ll know that the fish smell can linger.  To make your stoneware smell fresh again, here are a few things you can try. 
1) Create a paste of baking soda and lemon juice and spread over the stoneware.  As the paste dries, it will draw out and absorb the odors from the fish.

2) Keep a tube of cresent rolls on hand.  Spread the cresent roll dough over the surface of the stoneware and bake as directed.  Then, THROW THEM OUT- unless of course, you like fishy dough.

Happy Eating!

Hello again, and Lemon Dill Chicken

July 3, 2013

I’m not sure if I ever mentioned, but in case I haven’t, there’s something about me that you should know.  I’m a teacher.  I know, a lot of you are saying “What’s your point? Aside from your questionable grammar, and sometimes crude word choices, I fail to see how this matters in the grand scheme of cooking”.  Oh, but reader, it does matter… because with that great responsibility of being a teacher comes the understanding that there are times in my life where being a teacher will become all consuming.  This is particularly true if you teacher higher than 2nd grade, and even more so when at a Title 1 school (which I love and adore beyond any measure of words).  In teacher land, there is an all consuming period of time where all other identities, all other priorities, and all other creative aspirations are swept aside because you are a teacher.  You are no longer a wife, a friend, a sister, a writer, a fitness coach, or a chef… hell, you’re barely human through most of the time period.  And much like the wizarding world won’t utter “VOLDEMORT”, teachers won’t utter “Testing Season”.

But when you’re a teacher, testing season comes with the territory, and you soldier on.  That time frame runs from February to June if you happen to teach 5th grade, which I did during this past year.  And maybe its not this way for every teacher, but it is for most of us because we share the same sentiments about this time of year and the well being of our students.  You see, during testing season, the only thing that matters to me, for ALL hours of the day, are my ducklings. 

Enter the 3 and 1/2 month hiatus from this dear, sweet blog!  See, I told you my story mattered….
Now it’s not to say that I didn’t eat, I did- but this year’s “time that shall not be named” was particularly stressful, and so most of the meals that we ate were whatever we had the energy to throw together before falling asleep in our dinner plates.  (Darling Husband works for the schools too- making sure all the computers are functioning properly for all of test season. EW. I think I’ll take my job instead!)

My kitchen mojo was missing.  In fact, there was a 48 hour time period where I cried over smooshed panini sandwiches and a large clump of frozen chicken breasts in a completely irrational fashion.  It’s alarming what exhaustion can do to a person. 

BUT- At long last, testing season is over, summer break is stretching out before me, and I have returned to my happy balance in the kitchen.  It’s time to get cookin’ again!

To kick things off : Lemon Dill Chicken

Today’s recipe is an adaptation from Eating Well
Eating Well- Lemon Dill Chicken

I saw it on Pinterest and thought ‘Well, that sounds good’.  I will fully admit though, I am terrible at looking at a recipe before I dive on into it, and it turns out that I didn’t have a few of the ingredients on hand.  Meh- no biggie, I’ll wing it as usual and change it up.  The result?  My take on this delicious chicken.

1 to 1 and 1/2 pounds chicken breast
Olive Oil
Flour- some in shallow dish, + 2 tbsp
1 cup chicken stock
2 tbsp lemon juice
1 tbsp dill (if you have fresh in your garden, awesome!  Otherwise, use dried)

I started out with A LOT of chicken- 3 breasts that came from the Pamela Andersons of chickens.  ONE would have sufficiently fed Kevin and I.  That aside, here’s how it went:

I took each chicken breast and pounded them out with the flat side of a meat mallet. (I find that a frying pan works well in a pinch.)  Then since mine were so large and in charge, I cut them in half, which gave me 6 pieces of chicken that were about a half inch thick. 

Then, I dipped both sides of each piece into a flour, salt, and pepper mix that I had combined in a shallow dish with a fork.  Do yourself a favor- use a paper plate for easy clean up.  This step was not in the original version, but for me, the flour coat makes a nice barrier to lock in moisture for the chicken.  When making chicken in a skillet, it’s very easy to make it holy chicken by cooking the hell out of it- so this help eliminate that mishap.  Plus, it adds some nice color to the chicken.

Next, heat a large skillet and coat with oil twice around the pan.  Once it’s good and hot, add your chicken in, being sure not to overcrowd the pan- I had to do two batches.  Cook and brown the chicken for 3 minutes on each side and transfer to a plate.  Tent it with foil.

At this point in the original recipe, it called for sauteing some minced onion and garlic.  However, I didn’t feel like it, so I skipped it.

Moving on- I added a bit more oil to the pan (I assume butter would be fab here too) along with 2 tsp of flour.  I stirred it a bit, until it made that paste-like consistency, and then added in 1 cup of chicken stock.  (Word to the wise- if your smoke detector is sensitive like mine, and connected to ALL of the smoke detectors in the house- open a window prior to adding the stock.  It will smoke. You have been warned.)  Most people would recommend using a wisk at this part, as to avoid clumping when combining these ingredients.  However, I think wisks are a pain in the neck to clean, so just go ahead and use whatever tool you were using.  The clumps will break up, I swear, and there’s flour on the chicken anyway, so it’s fine.  Honest.  Follow that up with stirring in your dill and lemon juice.  Let everyone hang out and simmer in the pan for 3 to 4 minutes.

Finally, add your chicken back in and turn it to medium.  Let it continue to cook for about 5 more minutes.  Plate it up and hit the whole thing with a squeeze of lemon juice and a sprinkle of dill.  Voila! 

This evening, I served it up with buttered noodles, but I could see us eating it with some wilted spinach or orzo as well.

Happy eating, and thanks for reading!